Healthy Thanksgiving Stuffing Recipes

Steps:

• In a large skillet, saute onions and celery in butter until tender; add garlic, cook 1 minute longer. Transfer to a large bowl; add the broth, parsley, sage, poultry seasoning, salt and pepper. Gently stir in bread cubes until mixed. , Spoon into a greased 13x9-in. baking dish (dish will be full). Bake, uncovered, at 350° for 30-35 minutes or until lightly browned and heated through.

Steps:

• Prepare all of your veggies and herbs so there ready, reserving scraps. Put scraps (onion and celery ends, apple peels and core, herbs stems etc.) into a pot and cover with 1 quart of water to make stock. Simmer while you are preparing the rest of the stuffing.
• Preheat the oven to 400.
• Make an X in each chestnut with a sharp knife (if you are using fresh), sprinkle with oil and salt and mix. Place in an oven safe dish and roast at 400 for 20 minutes. Let cool.
• Melt butter or oil in a large dutch oven or pot over med-high heat. Add onions and garlic and cook for 5 minutes.
• Add celery, fennel, apple, prunes and salsify. Add dried herbs if you are using them. If fresh don't and them yet. Salt and pepper lightly, mix well and cook for another 5 minutes.
• Strain broth.
• Add wild rice to veggie mixture and 1 1/2 Celsius broth. Lightly salt and pepper again. Stir and cover, cooking over low heat for about 30 minutes, mixing occasionally. Add mushrooms, fresh herbs and a last salt and peppering, mix and cook another 10-15 minutes (or until wild rice is cooked). During this process you may add more broth if needed to cook the rice.
• Remove from heat and let sit 10 minutes uncovered.
• Separately, beat egg(s) if using and mix into the bread cubes. Add veggie/wild rice mixture and chestnuts to the bread/egg mixture and combine thoroughly. At this point you may pour into a casserole dish, cover and chill until using.
• Before serving, bake uncovered in a 350°F oven for about 20 minutes or until slightly golden and crispy on top. Serve.

Steps:

• Preheat oven to 400 degrees with oven rack in middle position. Place bread on a rimmed baking sheet and bake, tossing occasionally, until crisp, about 10 minutes. Transfer to a large bowl along with walnuts and dried cranberries; set aside.
• In a large nonstick skillet, heat oil over medium. Add onion, celery, and shiitakes and cook, stirring occasionally, until vegetables have softened, about 5 minutes. Add apple and continue to cook until almost tender, about 5 minutes. Add parsley, sage, and thyme and cook, stirring, until fragrant, about 30 seconds. Remove from heat; season with salt and pepper.
• Add onion mixture to bowl with bread mixture; stir to combine. Add enough of the broth to thoroughly moisten the bread mixture without soaking it (there shouldn't be any excess broth in the bottom of the bowl). Spoon stuffing into a 2-quart casserole dish, cover with foil, and bake 20 minutes. Uncover, mist the top of the stuffing with olive-oil spray, if desired, and bake until golden brown, about 15 minutes more
• To cook in turkey: Moisten the bread mixture with only 1 1/2 cups of the chicken broth and spoon half of the mixture into the turkey; cook turkey as preferred. For the rest of the bread mixture, add more of the broth to moisten, being careful not to soak (see above). Transfer the remaining stuffing to a 1-quart baking dish or 8-by-8-inch baking pan. Cover with foil and proceed as above.